Easy Baked Eggs In Puff Pastry
Serve for brunch or as a first course. Substitute fresh dill for dried dill weed and garnish with fresh dill sprigs, if desired.
- 1 pkg frozen puff pastry shells (6 shells/10 oz.)
- 6 eggs
- 1/2 cup sour cream
- 1/2 tsp dried dill weed
- dash salt
- Heat oven to 400°F. Bake pastry shells on baking sheet 20 minutes; remove from oven. Reduce oven setting to 375°F. Remove tops from pastry shells; place on baking sheet next to shells. Carefully remove soft dough from centers of pastry shells with a fork; discard.
- Break and slip an egg into each shell. Bake in 375°F oven until whites are almost set, 14 to 15 minutes.
- Mix sour cream, dill weed and salt; spoon evenly over eggs. BAKE until hot, about 3 minutes. Serve with baked tops as lids or accompaniments.
Calories from Fat 174 (48%)
(20%)Total Fat 13g
(40%)Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 22g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.